Jamaican Jerk Shrimp

Good Monday morning Foodies! I hope everyone had an outstanding weekend!
Mine was super busy, but very productive! Sunday afternoon I spent in my kitchen.
It was a cold, rainy gray day here in Chicago, so I decided it would be a perfect day to make something spicy that reminds me of summer. So, I made Jamaican Jerk Shrimp and they turned out fantastic! Of course I would have liked to prepare them on an out door grill, but in Chicago in December...it ain't happening!
So, here is the recipe for pan seared Jamaican Jerk Spiced Shrimp!


Ingredients
1 tbs sugar
1 tbs paprika
1/2 tsp salt
1/2 tsp garlic powder
1/2 tsp chili powder
1/4 tsp ground thyme
1/8 tsp ground allspice
1 1/2 lb large cooked shrimp
2 tbs olive oil

Directions
Pat shrimp dry and place in Tupperware container and cover with 2 tbs olive oil. Cover and toss to coat. Open container and add all spices. Cover and toss to coat again.
Heat a skillet on medium-high heat and cook shrimp for 5-7 minutes until heated.
Serve immediately.

Poached Shrimp with Bay Leaves

Some days I would just rather be at home cooking. Today is one of those days. I'm thinking about making this great shrimp recipe for dinner tonight, but I can't decide between this recipe or reheating the huge freezer bag of home made chicken noodle soup I made a few weeks ago. I really should use that soup, but I feel like shrimp. The soup will keep just fine in the deep freeze for a few more days. Shrimp it is, and I'll stop arguing with myself before I scare people. :)
Also, I found this great roasted peaches recipe by Yavos I really wanted to try it last night, but I was running around for most of the evening and barely had time to enjoy dinner. So it's gonna be poached shrimp and roasted cling peaches tonight. I wish I could go home now and start cooking!

Ingredients

• 12 cups water
  
• 1 1/2 tablespoons salt
  
• 1 tablespoon mustard seeds
  
• 6 whole black peppercorns
  
• 6 bay leaves
  
• 1 celery stalk, halved
  
• 1 carrot, halved
  
• 2 pounds jumbo shrimp, peeled and deveined
• 2 teaspoons grated lemon rind
  
• 1/2 cup fresh lemon juice
  
• 1 tablespoon extra virgin olive oil
  
• 1/2 teaspoon salt
  
• 1/4 teaspoon freshly ground black pepper
  
  

Directions
Combine first 7 ingredients in a Dutch oven; bring to a boil. Reduce heat; simmer 15 minutes. Add shrimp; cook 3 minutes. Drain shrimp and place in a shallow dish. Combine lemon rind and remaining ingredients. Add to warm shrimp mixture; toss well. Cover and chill until ready to serve.
Source:Poached Shrimp Recipe

Grilled Shrimp Cocktail

I love cold shrimp cocktail. My boyfriend can't stand the texture of cold shrimp. This recipe is the perfect compromise. Enjoy!

Ingredients

• 8 ounces frozen large shrimp in shells (10 to 16)
• 1 large tomato, seeded and coarsely chopped (about 1 cup)
  
• 2 tablespoons fresh tarragon leaves
  
• 2 tablespoons lemon juice
  
• 3 large cloves garlic
  
• 1/8 teaspoon salt
  
• 1/8 teaspoon pepper

Directions
Thaw shrimp, if frozen. Peel and devein shrimp, keeping tails intact. Rinse shrimp; pat dry with paper towels. Set aside. In a small food processor bowl or a blender container combiner tomato, tarragon, lemon juice, garlic, salt, and pepper. Cover and process or blend with several on/off turns until mixture is coarsely chopped. Remove half of mixture to a small bowl and set aside. Process or blend remaining mixture until nearly smooth. In a large plastic bag combine shrimp and the smooth tomato mixture. Seal bag. Marinate in refrigerator for 30 to 45 minutes. On 2 long metal skewers, thread shrimp, leaving a space of about 1/4 inch between pieces to allow for even cooking. Grill on rack of an uncovered grill directly over medium coals for 8 to 10 minutes or until shrimp are opaque, turning once. Remove shrimp from skewers and place them in a bowl. Toss shrimp with the reserved, coarsely chopped tomato mixture. Serve in individual cocktail glasses. Makes 4 appetizer servings.
Source:Grilled Cocktail

Garlicy Grilled Shrimp

When it comes to preparing seafood, almost anything can be prepared in this manor. Throw it in a pan with some olive oil, garlic & peppers, cook it up and you are good to go. Gotta love something that is so easy, and sooo tasty.

Ingredients

• 1 9-oz. pkg. refrigerated spinach fettuccine
  
• 4 Tbsp. extra-virgin olive oil
  
• 3 small red, green, yellow, or orange sweet peppers, seeded and cut in strips
  
• 2 medium onions, cut in thin wedges
  
• 4 cloves garlic, thinly sliced
  
• 1 lb. peeled and deveined medium shrimp
• 1/8 tsp. cayenne pepper

Directions
Cook pasta according to package directions; drain and return to pan. Toss with 2 tablespoons of the olive oil. Keep warm. Meanwhile, in skillet heat the remaining 2 tablespoons olive oil over medium-high heat. Stir in peppers, onions, and garlic; stir-fry 4 to 6 minutes or until crisp-tender. Add shrimp and cayenne pepper. Cook 2 to 3 minutes more or until shrimp are opaque, stirring occasionally. Serve over pasta.
Source:Garlic Shrimp Recipe

Burbon Street Shrimp

I'm feeling a little spicy this week, so I'll post some of my favorite Cajun style recipes. This easy recipe can be made as a quick dinner any night of the week and is always guaranteed to be a plate-scrapper. Bon Appetite!

Ingredients

• 1/4 cup Butter
  
• 6 Mushrooms, sliced
  
• 1 can Frozen condensed cream of shrimp soup
  
• 1 cup Sour cream
  
• 1 tsp Soy sauce
  
• 1/4 tsp Black pepper
  
• 1 1/2 lbs Shrimp
  
• Toast slices or cooked rice

Directions
Melt butter and saute mushrooms until wilted but still white. Stir in soup, sour cream, soy sauce,and pepper. Cook, stirring, until sauce bubbles and becomes smooth. Fold in shrimp. Heat until bubbly. Serve spooned over toast slices or cooked rice. Can also be spooned into small casseroles; top each casserole with 1/3 cup grated sharp cheddar cheese. Place under broiler and broil until bubbly and golden brown
Source:Bourbon Street

Coconut Shrimp

Tropical fruits and seafood go hand in hand. This easy coconut shrimp recipe is one of my favorites. Some people still like to cover their shrimp with shredded coconut after they come out of the pan, but that is all a matter of taste. If you are really wild for coconut, try toasting a few cups of shredded coconut on parchment paper in the oven for about 20 minutes, turning the coconut every 5 minutes. After the shrimp come out of the pan, toss them in the coconut and place on a plate to set. Happy eating!

Ingredients

• 1-1/2 lb. shrimp
  
• 2 c. thick coconut milk
  
• 1 Tbs. minced garlic
  
• 1 tsp. minced ginger root
  
• 1 tsp. salt
  
• 1/4 tsp. black pepper

Directions
Wash shrimp but do not shell them. Place into a saucepan with coconut milk,garlic, ginger, salt & pepper. Bring to a boil, stirring. Reduce heat and simmer uncovered 15 minutes. Stir frequently
Source: Coconut

Shrimp Stuffed Triple Baked Potatoes

This recipe mixes home comfort cooking and couture cuisine into one fabulous side dish.

Ingredients

• 6 medium white potatoes, scrubbed
  
• 1 cup crème fraiche
  
• 2 garlic cloves, minced
  
• Salt and freshly ground white pepper
  
• 3 1/2 tablespoons unsalted butter, softened, divided
  
• 2/3 cup heavy cream, warmed
  
• 12 medium shrimp, shelled, deveined and halved lengthwise

Directions
Preheat the oven to 400 degrees F. Prick the potatoes a few times with a fork and bake on a rack in the oven for about 40 minutes, or until tender. Meanwhile, in a small bowl, blend the crème fraiche with the garlic; season with salt and white pepper and let stand for at least 15 minutes. Increase the oven temperature to 450 degrees F. When the roasted potatoes are cool enough to handle, cut them in half lengthwise and scoop the flesh into a medium bowl, leaving a thin wall around the skins. Reserve 8 of the potato skin halves; set aside the rest for another use or discard. Mash the flesh well with a potato masher, then gently mash in 2 1/2 tablespoons of the butter and the warm cream and season with salt and white pepper. Rub the remaining 1 tablespoon of butter all over the outsides of the 8 reserved potato skins and season with salt and pepper. Arrange the potato skins, cut sides up, on a baking sheet. Bake in the upper third of the oven for about 3 minutes, or until the skins are lightly crisp. Spoon the filling into the potato skins and continue baking for about 10 minutes, or until heated through and glazed on top. In a medium saucepan, heat the creme fraiche. Add the shrimp and cook over moderate heat, stirring occasionally, until pink and starting to curl, about 3 minutes. Using a slotted spoon, transfer the shrimp to a plate. Increase the heat to moderately high and simmer the crème fraiche until slightly reduced, about 2 minutes. Return the shrimp to the sauce. Set 2 baked potato halves on each plate. Spoon the shrimp and crème fraiche sauce over the stuffed potatoes and serve immediately.
Source:Triple Baked

Stuffed Shrimp

This is a fantastic shrimp recipe I like serving as an appetizer. Try it yourself for your next dinner party!

Ingredients

• 1/2 pound large shrimp, peeled, cleaned
  
• 3 tablespoons Italian Dressing, divided
  
• 2 tablespoons Grated Parmesan Cheese
  
• 1 small clove garlic, minced
  
• 1 tablespoon chopped fresh parsley
  
• 6 ritz crackers, crushed

Directions
Preheat oven to 400 degrees F. Place shrimp and 2 Tbsp. of the dressing in resealable plastic bag; refrigerate 10 min. to marinate. Meanwhile, mix remaining 1 Tbsp. dressing and the remaining ingredients in small bowl until blended. Remove shrimp from marinade; discard marinade. Partially split each shrimp lengthwise by making a long cut along the underside of each shrimp, being carefully not to cut all of the way through the shrimp. Open shrimp slightly and place, cut sides up, in shallow baking dish. Spoon about 1 Tbsp. of the stuffing mixture on top of each shrimp. Bake 7 to 8 min. or until shrimp are pink and cooked through.
Source:Stuffed

Fire Cracker Shrimp

This shrimp recipe is sure to win a special place in your heart (and no, it's not heartburn!)

Ingredients

• 12 Large Shrimp
  
• 1 teaspoon salt
  
• 1/2 teaspoon garlic salt, divided
  
• 4 sheets spring roll wrappers
  
• 24 carrot strips
  
• 1 egg beaten
  
• Dipping Sauce
  
• 1/4 cup mayonnaise
  
• 2 tablespoons hot pepper sauce
  
• 3 cups vegetable or canola oil for frying

Directions
Removing the shells and leaving the tail intact, make a deep cut lengthwise down the back of each shrimp; wash out the sand vein. Place warm water in a bowl and add the salt, stir to dissolve. Place the shrimp in the salt water and swirl. Leave the shrimp in the salt water for 5 minutes, then rinse with cold water, drain, and pat dry on paper towels. Sprinkle with 1/4 teaspoon garlic salt. Cut each spring roll wrapper into thirds, making 3 long, narrow strips. Place the carrot strips in a small bowl, sprinkle with the remaining 1/4 teaspoon garlic salt, and set aside. Brush the egg at the top of the shrimp. Place 2 carrot strips in the slit of each shrimp. Brush each spring roll strip with egg and roll each shrimp tightly in the spring roll strip, with the egg holding it together. The tail of the shrimp should be protruding from one end and the carrot from the other – to resemble a firecracker! Continue the process until all the wrappers are rolled with the shrimp and carrots. To make the dipping sauce, in a small bowl, mix the mayonnaise and hot pepper sauce. Set aside. In a wok, heat the vegetable oil to 350 F. Fry the shrimp rolls until golden brown, about 2 minutes, turning 2 to 3 times. Drain on paper towels. Serve with dipping sauce.
Source:Fire Cracker

Corona Steamed Shrimp Kebabs

Throw a few of these easy to make shrimp kebabs on the grill and you are ready to party! Of course if you live in an area where the weather isn't cooperating with out door grilling, I suggest investing in an indoor electric grill. It never ceases to be useful in my house!

Ingredients

• 2 tablespoons honey
  
• 1 lime, juiced, divided
  
• 1 tablespoon soy sauce
  
• 1 teaspoon Dijon mustard
  
• 32 large shrimp, peeled and deveined
  
• 1 fresh pineapple, peeled and cut into 1-inch chunks
  
• 3 (12 ounce) bottles Corona
  
• Kosher salt and freshly ground pepper

Directions
Whisk together the honey, lime juice, soy sauce and mustard and set the glaze aside. Thread 4 shrimp and several pineapple chunks onto each of eight 10-inch wooden skewers. Prepare a roasting pan by fitting it with a rack that covers the bottom. Pour 2 bottles of the beer into the pan; there should be at least 1/4 inch of liquid in the bottom of the pan (if not, add the third bottle of beer). Set the roasting pan over medium heat on the stove top (the pan will span 2 burners) and bring the beer to a simmer. Season the skewers with salt and pepper and place on the rack in a single layer. Squeeze the remaining lime half over the skewers. Cover the roasting pan tightly with aluminum foil and steam until the shrimp are cooked through, about 5 minutes. Remove the kebabs from the pan and brush with the glaze. Serve immediately.
Source:Corona Kebabs